Dairy-Free Flavorful Chicken Bowl
Indulge in the vibrant and wholesome flavors of our Dairy-Free Flavorful Chicken Bowl, a perfect meal for clean eating enthusiasts or anyone seeking a satisfying, nutritious option! This recipe showcases tender, marinated chicken breasts infused with a zesty blend of lemon juice, cumin, paprika, and garlic powder, grilled to perfection. Served over fluffy quinoa, this bowl is loaded with fresh, vibrant toppings—creamy avocado, crisp cucumber, sweet cherry tomatoes, and crunchy red bell peppers—all tied together with a tangy, dijon mustard dressing. Packed with protein, fiber, and colorful veggies, this dairy-free and gluten-free dish is ideal for meal prep, busy weeknights, or a light yet hearty lunch. Ready in under 45 minutes, this all-in-one bowl is a flavorful way to nourish your body and delight your taste buds.
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Recipe Information
Ingredients
- 2 pieces skinless boneless chicken breast
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 1 whole avocado
- 1 whole red bell pepper
- 1 whole cucumber
- 10 pieces cherry tomatoes
- 0.25 cup fresh cilantro
- 1 teaspoon dijon mustard
Instructions
Start by marinating the chicken. In a bowl, combine 2 tablespoons of olive oil, lemon juice, garlic powder, paprika, cumin, sea salt, and black pepper. Add the chicken breasts to the bowl and coat them evenly in the marinade. Let them sit for at least 15 minutes.
While the chicken marinates, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Heat a grill pan or skillet over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the heat and let them rest for a few minutes before slicing.
Prepare the vegetables: Dice the avocado, chop the red bell pepper, slice the cucumber, halve the cherry tomatoes, and chop the cilantro.
In a small bowl, prepare the dressing by mixing the dijon mustard with any remaining lemon juice, olive oil, salt, and pepper to taste. Adjust the acidity and seasoning according to your preference.
To assemble the bowls, divide the cooked quinoa among four bowls. Top each with sliced chicken, avocado, red bell pepper, cucumber, and cherry tomatoes. Drizzle the mustard dressing over the top and sprinkle with fresh cilantro.
Serve immediately and enjoy your vibrant, dairy-free chicken bowl!
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.8 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
